I first made this creamy salmon and spinach pasta on a rainy weeknight when I wanted something fast, comforting, and a little special without spending hours in the kitchen. In about 25 minutes you get tender flakes of salmon folded into a silky cream sauce dotted with bright spinach — a dish that feels restaurant-worthy but is easy enough for a weekday dinner. If you want a crisp side, try a light seasonal salad such as Autumn Harvest Honeycrisp Apple and Feta Salad to cut through the richness.
Why you’ll love this dish
This pasta balances indulgence and simplicity. Heavy cream gives the sauce a luxuriously smooth mouthfeel while fresh spinach adds color and a mild vegetal lift. Salmon cooks quickly and brings protein plus healthy omega-3s, making this a satisfying one-skillet meal that’s excellent for busy nights, date-night at home, or an impressive family dinner.
“A weeknight miracle — quick to make, rich but not heavy, and always earns seconds.” — home cook review
Reasons to reach for this recipe:
- Speed: ready in about 25–30 minutes.
- Minimal ingredients: pantry staples plus fresh salmon and spinach.
- Flexible: works with any short pasta and accepts easy substitutions.
- Crowd-pleaser: mild flavors that appeal to kids and adults.
The cooking process explained
Before you start, here’s a quick roadmap so you know what to expect:
- Boil pasta until al dente and drain.
- Sauté garlic, cook salmon briefly until opaque, then set aside.
- Simmer cream and wilt spinach to form the sauce.
- Flake salmon into the sauce, toss with pasta, season, and serve.
This brief overview helps you time things so the pasta and salmon finish together. Keep everything close at hand — the sauce comes together fast once the cream hits the skillet.
What you’ll need
- 200 g pasta of choice (penne, fettuccine, or orecchiette work well)
- 200 g fresh salmon fillet (skin on or off; skin removed before serving if preferred)
- 150 g fresh spinach (baby spinach wilts faster)
- 1 cup heavy cream (substitute: half-and-half for a lighter version; Greek yogurt for tang, add off heat)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Grated Parmesan cheese (optional)
- Lemon juice (optional)
Notes and swaps:
- For gluten-free: use gluten-free pasta.
- For a lower-fat version: use light cream or a mix of milk and a small amount of flour to thicken.
- If you prefer a smoky flavor, finish with a few flakes of smoked salmon in place of all fresh salmon.
Also consider finishing with a small dessert after this rich main — something like black-and-white sliced desserts complements it nicely.
Step-by-step instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add 200 g pasta and cook until al dente per package directions. Reserve 1/4 cup pasta water, then drain and set aside.
- Prepare the skillet: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Don’t let it brown.
- Cook the salmon: Place the 200 g salmon fillet in the skillet. Cook until opaque and easily flakes, about 4–5 minutes per side depending on thickness. Internal temperature should reach 145°F (63°C) for safe consumption. Transfer salmon to a plate and set aside.
- Make the sauce: In the same skillet, pour in 1 cup heavy cream. Bring to a gentle simmer over medium-low heat, scraping up any browned bits for extra flavor. Add the 150 g spinach and stir until wilted, about 2–3 minutes.
- Combine salmon and sauce: Flake the cooked salmon into bite-sized pieces and return them to the skillet. Stir gently so you don’t over-break the salmon.
- Finish with pasta: Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen it. Season with salt and freshly ground black pepper to taste.
- Serve: Plate hot. Add grated Parmesan and a squeeze of lemon juice if desired.
Short, clear actions and keeping heat moderate will prevent the cream from breaking and the salmon from drying out.
Best ways to enjoy it
- Plating idea: Twirl the pasta into shallow bowls, spoon salmon and sauce on top, and finish with a little grated Parmesan and lemon zest for brightness.
- Side pairings: A crisp green salad or roasted asparagus works well. For a light contrast, serve with the seasonal black-and-white sliced desserts if you want something sweet after dinner.
- Wine pairing: Unoaked Chardonnay, Pinot Grigio, or a light red like Pinot Noir complement salmon’s richness without overpowering it.
Storage and reheating tips
- Refrigeration: Cool leftovers within 2 hours and store in an airtight container for 3–4 days.
- Reheating stovetop: Warm gently over low heat with a splash of milk or cream to restore sauce creaminess. Stir frequently to avoid curdling.
- Microwave: Use short bursts (30–45 seconds), stirring between, and add a tablespoon of cream or milk.
- Freezing: You can freeze the pasta up to 2 months. Use a freezer-safe container and leave a little headroom for expansion. Thaw overnight in the fridge before reheating.
- Food safety: Always reheat to at least 165°F (74°C) and discard if it smells off or has been stored longer than recommended.
Pro chef tips
- Don’t overcook the salmon: Remove from heat as soon as it’s opaque and flakes with a fork. Overcooked salmon becomes dry.
- Keep a bit of pasta water: The starchy water helps the cream cling to the pasta and smooths the sauce.
- Garlic timing: Add garlic to warm oil and keep the heat moderate to avoid bitter burnt garlic.
- Texture balance: If heavy cream feels too rich, use 3/4 cup cream + 1/4 cup milk or finish with a tablespoon of crème fraîche for tang.
- Skin-on salmon: If you cook with skin on, sear skin-side down to render fat for crispness, then flip gently.
Creative twists
- Lemon-Dill: Add zest and chopped dill for a bright, Scandinavian-inspired finish.
- Smoked Salmon Version: Stir in flaked smoked salmon off the heat at the end for a smoky, delicate result.
- Tomato & Spice: Add halved cherry tomatoes and a pinch of red pepper flakes during the cream step.
- Vegetarian swap: Replace salmon with firm tofu or roasted mushrooms and add lemon zest for umami.
- Dairy-free: Use full-fat coconut milk for a dairy-free but still creamy sauce (note the subtle coconut flavor).
Common questions
Q: How long will this take from start to finish?
A: About 25–30 minutes total: pasta 8–12 minutes, salmon 8–10 minutes, sauce and assembly 5–8 minutes.
Q: Can I use frozen salmon?
A: Yes. Thaw fully in the fridge overnight or under cold running water before cooking. Pat dry to avoid steaming instead of searing.
Q: Is it safe to eat salmon when it’s a little pink inside?
A: Salmon can be slightly pink center but should be opaque and flake easily. For safety, USDA recommends cooking to 145°F (63°C). Use a thermometer for certainty.
Q: Can I make this ahead and reheat for guests?
A: Yes. Cook, cool, and refrigerate. Reheat gently with a splash of cream or milk to revive the sauce. For best texture, serve the salmon within 1–2 days.
Q: What if my cream splits when reheating?
A: Heat slowly on low, stir constantly, and add a little liquid (milk, stock, or reserved pasta water). Bringing sauce up too quickly causes separation.
Conclusion
If you liked this version and want to explore a similar creamy take with different technique and flavor notes, check out this well-tested alternative: The Best Creamy Salmon Pasta – Foxes Love Lemons.
Creamy Salmon and Spinach Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil. Add 200 g pasta and cook until al dente per package directions. Reserve 1/4 cup pasta water, then drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Don’t let it brown.
- Place the 200 g salmon fillet in the skillet. Cook until opaque and easily flakes, about 4–5 minutes per side depending on thickness. Internal temperature should reach 145°F (63°C) for safe consumption. Transfer salmon to a plate and set aside.
- In the same skillet, pour in 1 cup heavy cream. Bring to a gentle simmer over medium-low heat, scraping up any browned bits for extra flavor. Add the 150 g spinach and stir until wilted, about 2–3 minutes.
- Flake the cooked salmon into bite-sized pieces and return them to the skillet. Stir gently so you don’t over-break the salmon.
- Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen it. Season with salt and freshly ground black pepper to taste.
- Plate hot. Add grated Parmesan and a squeeze of lemon juice if desired.